• Place the butter into a heavy bottomed saucepan and heat over a medium temperature
• Stir occasionally, leaving it to melt slowly, without colouring
• Increase the temperature and bring to the boil
• When the surface is completely covered with white foam add the turmeric, garlic, ginger, shallot, cardamom, cinnamon, clove and nutmeg and stir to combine
• Reduce the temperature to the lowest setting and simmer uncovered for 45 minutes, without stirring
• Carefully strain the liquid into a jug through a fine sieve luned with muslin, and discard the seasonings
• If there are any solids left in the butter, strain it again to prevent it from becoming rancid later
• Pour the liquid into a sterilized glass jar, place into the fridge and use as needed

to make the candle

• Tie the wick to a skewer that is longer than the mouth of your cup, so that the length is as long as your cup
• Place the skewer over the mouth of the cup, placing the wick in the centre
• Carefully pour the liquid into the cup and ensure the wick is still centred before placing into the fridge to set
• Once set, untie the wick and trim to size
• Peel off the paper cup and place the candle into the centre of a prepared bread, or into a ramekin
• Light the wick, allow the niter kibbeh to melt and use for dipping or spreading